My recipe for Lucky Charms sugar cookies. I’ve always seen Lucky Charms cookies and last year I thought I would make them for St. Patrick’s Day. So, I bought a box of the cereal, made the cookies based off a Pinterest recipe…and man, was I disappointed. They were awful. Honestly, they didn’t have any cereal taste and they also just weren’t a great cookie. So, I thought this year I would make my own receipt.
I do love a good cereal recipe. So many recipes are made better by grinding up a cereal or cookie and putting it into a dough. You do need to get your portions right, so be sure to follow my recipes to a T. I think that’s where some recipes go really astray. Too much cereal and you can be left with a cookie that only crumbles.
Now, for this cookie I used a VERY buttery recipe…including butter extract, a beautiful ingredient. It’s so buttery and soft and perfect. I did add the base of the cereal into the dough, then I added the marshmallows whole into the dough. Which made for some fun colors throughout the cookies. A little bit of a tie dye effect.
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Tricks needed for Lucky Charms Sugar Cookies
Also, a lot of the recipes I saw didn’t call for refrigerating your dough. But I’m going to tell you a secret. You should basically always refrigerate your cookie dough before baking for at least 30 minutes! This is a bit of science, but this helps to solidify the fat (aka butter in this case) in the cookie and keeps them fluffy and YUMMY!
Another trick I used on these is post-baking I use what I call the Cloudy Kitchen trick, which is as soon as the cookies come out, use a round cookie/biscuit cutter that is larger than the cookie to wiggle the cookie around and make it a perfect circle. You can see this trick in her stories on Instagram. But I’ll also try to film it soon and add!
And my last tip, was to save a few of the marshmallows and add them on while you’re balling the dough to make them whole, pretty pieces on top!
I hope you make these this holiday…and you know, past the holiday too!
Tips for Making Dough
– Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So take your time when creaming your butter.
– Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.
– Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.
– Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.
Ingredients for Cookies
- butter, softened
- sugar
- egg, room temp
- clear vanilla extract* (you can use regular, the color of the cookie may alter)
- butter extract*
- all-purpose flour
- ground lucky charm cereal, non-marshmallow cereal (I used my blender)
- baking powder
- baking soda
- salt
- lucky charm marshmallows, divided
How to make Lucky Charms Cookies
1. Electric stand mixer with paddle, cream the butter and sugar together, until thoroughly creamed, light and fluffy (about 3-5 minutes)*.
2. Add egg, vanilla extract, and butter extract and mix for another 2 minutes. Scrape sides of the bowl to make sure all is incorporated.
3. In another medium/large bowl, combine together the flour, ground cereal, baking powder, baking soda, and salt. Whisk until combined.
4. Turn mixer to a low-medium speed. Slowly add the dry ingredients into the wet ingredients until just combined.
5. Slowly fold in half of the marshmallows. Chill dough in the fridge for at least 30 minutes.
6. Preheat the oven to 350° F and prepare some baking sheets with parchment paper.
7. Scoop balls of dough with a 2 Tablespoon scoop, then push some of the remaining marshmallows onto the top side of the balls. Place onto the baking sheets a few inches apart from one another.
8. Bake cookies for 13-15 minutes. Until the edge is slightly golden brown.
9. Remove from oven and cool on the baking sheet for 3-5 minutes, then move to a cooling rack.
10. Serve and enjoy!
*Notes:
– The butter extract I get is McCormicks. I get it at the grocery store, but you can also order online here.
– The clear vanilla extract isn’t 100% necessary, but does keep your cookies a lighter color. Again, I got this at the grocery store, but you can get it online here.
– If you are in a colder area (or super warm) this can effect baking majorly. For this recipe, if you are in a colder place, be sure to cream for like double the amount of time. Also, look for visual cues rather than timing. So like, is it all combined, is it light and fluffy, is it no longer crumbly, but all smooth and beautiful?
FAQs about Lucky Charm Cookies
Yes, you can use all vanilla extract if you can’t find butter extract.
Yes! To get the sugar to fully blend into the butter, you need to beat them together for 4-6 minutes. This also adds air into the dough. Making for a fluffier cookie.
Other Cookie Recipes to Try
- Perfect Chocolate Chip Cookies
- Graham Cracker Crumble Soft Butter Cookies
- Snickerdoodles
- Oatmeal Cookies
Equipment
- Stand Mixer
Ingredients
- 1 cup butter room temperature
- 1 1/3 cups sugar
- 1 egg large, room temperature
- 1 tsp clear vanilla extract you can use regular, the color of the cookie may alter
- 1 tsp butter extract
- 2 1/4 cups all-purpose flour
- 1/4 cup lucky charm cereal ground, non-marshmallow cereal (I used my blender)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup lucky charm marshmallows divided
Instructions
- Electric stand mixer with paddle, cream the butter and sugar together on a medium speed, until thoroughly creamed, light and fluffy (about 4-6 minutes)*.
- Add egg, vanilla extract, and butter extract and mix for another 2 minutes. Scrape sides of the bowl to make sure all is incorporated.
- In another medium/large bowl, combine together the flour, ground cereal, baking powder, baking soda, and salt. Whisk until combined.
- Turn mixer to a low-medium speed. Slowly add the dry ingredients into the wet ingredients until just combined.
- Slowly fold in half of the marshmallows. Chill dough in the fridge for at least 30 minutes.
- Preheat the oven to 350° F and prepare some baking sheets with parchment paper.
- Scoop balls of dough with a 2 Tablespoon scoop, then push some of the remaining marshmallows onto the top side of the balls. Place onto the baking sheets a few inches apart from one another.
- Bake cookies for 13-15 minutes. Until the edge is slightly golden brown.
- Remove from oven and cool on the baking sheet for 3-5 minutes, then move to a cooling rack.
- Serve and enjoy!
These cookies are the best fun treat! I made them in March at beginning of pandemic time, but made them twice since just to have a fun “childhood” treat in the afternoon. Made an effort to find the clear vanilla and happy I did. They are sooo good!
Oh I’m so glad! Yes, clear vanilla is great for that lighter color!